I am looking for some specific techniques on how to make very large dark chocolate curls for a wedding cake. I attached a photo below as an example. I am curious how large of a scraper I should use and any ideas on how to keep the curls from breaking-
Any ideas would be greatly appreciated
Here's a thread that might be helpful:
^^ many of those links are broken and the one I did find wasn't very helpful. I like tutorials with pictures. Do you know of any? Thanks!
Thanks for the links, but I couldn't get them to work. I did actually find a video from the English bakery that actually made that cake...who doesn't love youtube?? although, this will still take a lot of practice..any other hints would be greatly appreciated if anyone has ever tried this. I think the key is room temp and % of cocoa solids in the chocolate
Sorry, the sites listed have done updates, so the links no longer work.
How to make chocolate curls:
(Pictoral but says there's also a video.)
Thanks so much for the information. I can't wait to try this cake it is amazing!!!
My father who was a chef used to make large choclate curls for a black forest cake he used to make every christmas...I just loved watching him work as he made things look so easy.
What he used to do is buy a huge bar of chocolate (you can use what ever you like) and he would lay it on a towel or dish cloth so it wouldn't slide or move around.
Then he would use a very large kitchen knife at an angle (sorry not sure what degree for the angle) holding onto the handle and the dull edge of the blade he would push the knife away from him on the chocolate (almost a scraping motion) and create the curl...
I hope this helps you out
Hopeloon, the youtube link you posted is awesome!